4660 Nolensville Pike Nashville, TN 37211
Food Service Establishment Inspection | Routine
7: Observed employee handling ready to eat food (tortillas) with bare hands. CA: trained employees on no bare hand contact with ready to eat food.
8: No soap at the hand sink in the kitchen. CA: soap was provided.
19: Beef soup @ 93F on stove. CA: reheat @ 165 F
20: Black beans @ 54F setting on prep table. CA: discarded. 0.5 lbs.
21: Several cooked food items (chicken, pork, beef) stored more than 24 hours in the refrigerator without date making system. CA: date were marked.
33: Thawing chicken setting on prep table at room temperature.
46: 3 compartment sink set up with the sanitizer in the wash compartment. Trained employee on was, rinse, sanitize and air dry procedures.
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
